Whether it’s a warm bowl of family memories during the holidays or just a nice hot wollop of flavor for tonight’s dinner, Pozole is a fantastic dish popular in Latin American countries. Every year a variation of the popular dish is served at Paradise Garden Grill for the Viva Navidad celebration at Disney California Adventure Park.
EDITOR’S NOTE: Please be aware the content on this page is re-posted from 2014 so details and information may no longer be accurate.
Recipe makes 8 to 10 servings.
- 2 pounds pork shoulder, cut into 1 to 1½-inch cubes
- 6 garlic cloves, peeled, and split lengthwise
- 2 bay leaves
- 1 large yellow onion, diced
- 1 teaspoon ground cumin
- 2 tablespoons coarse salt, divided
- 6 dried Guajillo chiles
- 2 dried ancho or New Mexico chiles
- ½ medium sweet onion, cut into large pieces
- 3 medium or 2 large plum tomatoes, cut in half lengthwise and cored
- 2 garlic cloves, peeled
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Mexican oregano
- 1 (15-ounce) can white hominy, drained and rinsed
To really kick up the flavor profile of your soup you can add a bunch of different toppings:
- ½ small head green cabbage, finely shredded
- 6 radishes, sliced thinly
- 3 limes, quartered
- 1 bunch fresh cilantro, large stems removed, leaves roughly chopped
- ½ medium onion, finely diced
- Rinse diced pork under cold water until water runs clear. Transfer pork to a large stock pot over medium-high heat; add 8 cups cold water. Bring to a simmer; skim off and discard foam and solids that float to surface.
- Stir in garlic, bay leaves, onion, cumin, and 1 tablespoon salt. Turn heat to medium to keep soup at a light simmer. Cover and simmer 90 minutes (do not boil). Periodically skim foam from surface.
- Meanwhile, remove and discard stems, seeds, and large veins from dried chiles. Break into large pieces in a medium saucepan and add 3 cups water. Top with sweet onion, tomatoes, and garlic cloves, keeping chiles submerged. Cover and simmer 10 minutes, then remove from heat and set aside 15 to 20 minutes.
- Working in 2 batches, puree chile mixture with cooking liquid in a blender until smooth. Pour mixture through a fine-mesh sieve into soup pot, pressing solids with back of spoon to extract liquid.
- Simmer soup for 90 minutes, then stir in black pepper, oregano, and hominy. Taste and season with additional salt, if desired.
- Remove a piece of pork and taste for doneness. If meat is not tender, simmer 15 to 20 minutes more.
- Serve hot soup with garnishes for topping.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
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